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Here’s a recipe which is based upon one that my daughter gave me:
1. Put ½ stick of melted butter in a large pot on medium heat.
2. When hot, stir in 1 teaspoon of asafoetida (a spice available from East Indian grocery stores).
3. Turn heat off.
4. Add a can (29 oz.) of Hunt’s™ Tomato Puree.
5. Stir in ½ cup of water (otherwise it will be too thick and will burn).
6. Add:
2 teaspoons of sugar
2 teaspoons of salt
2 teaspoons of basil
2 teaspoons of oregano
2 teaspoons of powdered ginger
2 teaspoons of black pepper
7. Turn heat back on to medium.
8. Bring to a boil while stirring in the butter and spices, then turn down temperature to half way between low and medium and cover (otherwise it will splatter and make a mess).
9. Cook for 7 minutes so that the tomato puree can absorb the spices, and so the butter will not separate when it cools.
1. With Pasta - very good by itself or with grated or melted cheese.
2. Salad Dressing - combine with equal parts of sour cream, cottage cheese, mixed nuts and/or olive oil.
3. As a French Fry/Chip Dip - good mixed with sour cream.
4. With Vegetables - Example: Try drenching deep fried sweet potatoes with straight tomato sauce. It’s fantastic!
5. As a pizza topping.
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